添加大曲发酵对广式酱油品质影响的研究

在酱油制曲及酱醪发酵阶段添加不同比例（0、2.75%、5.48%、8.17%）大曲，考察添加大曲对广式酱油制曲及酱油发酵品质的影响。结果表明，添加大曲对酱油成曲及酱油品质有影响，添加2.75%大曲的酱油主要理化指标氨基酸态氮（AAN）含量最高（0.87 g/100 mL），感官评分最高（8.06分），品质最优。微生物群落组成分析发现，添加大曲发酵的酱醪中四联球菌属（Tetragenococcus）和接合酵母属（Zygosaccharomyces）菌群相对丰度高于对照样，这可能是导致添加大曲酱油的总酸和酯类风味物质相对含量高于对照样酱油的原因。

Effect of fermentation with Daqu addition on quality of Cantonese soy sauce

Daqu with different proportions (0, 2.75%, 5.48%, 8.17%) was added in the Cantonese soy sauce koji making stage and mash fermentation stage, and the effect of Daqu addition on quality of soy sauce koji making and soy sauce fermentation were investigated. The results showed that the Daqu addition had an effect on the finished koji and soy sauce quality. The main physicochemical index amino acid nitrogen content of soy sauce with Daqu addition 2.75% was the highest (0.87 g/100 ml), the sensory score was the highest (8.06), and the quality was the optimal. The analysis of microbial community composition showed that the relative abundance of Tetragenococcus and Zygosaccharomyces in the soy mash fermented by Daqu was higher than that in the control. This may be the reason why the relative content of total acids and esters in soy sauce with Daqu addition was higher than that in the control soy sauce.